Wash the turkey in cold water; remove any excess pinfeathers; clean cavity; dry well.In a bowl combine all spices. Rub the spices all over the outside of the turkey.Place in a large dish or platter, and cover tightly with foil or plastic wrap. Refrigerate 12-18 hours.Preheat oven to 350.Truss legs of turkey with skewers, culinary twine, or our favorite -- silicone bands like Architec Stretch Cooking Band, 2-Inch, Package 20, Assorted Colors. Bake until internal temperature reaches 165, about 3 ½ hours. If turkey is getting too brown, tent with aluminum foil.Allow about 20 minutes per pound for roasting or until internal temperature at the thigh reaches 165. Also, for safety, check the temperature under the wing.

For Stuffing

Saute all vegetables in oilPlace bread cubes in a colander; Run cool water over them to soften and then squeeze out excess liquid. Mix with sautéed vegetables.Just before stuffing turkey, mix in eggs. Place stuffing into cavity of marinated turkey. Do not pack tightly since stuffing will expand. Tie legs together with silicone bands, culinary twine, or skewers.Place turkey in a baking pan with 2 " of water. Bake breast side up for about 4-5 hours, basting every 30 minutes with pan juices. A stuffed turkey takes about 30 minutes longer to roast than an unstuffed one. If turkey is getting too brown, tent with aluminum foil.

Place any extra stuffing in a deep baking dish, rather than a shallow one to maintain moisture. and bake alongside the turkey for about 60 minutes. To ensure that any bacteria are killed, the stuffing must be cooked until a thermometer inserted into the middle reads 165°F.

Stuffing can be cooked separately and served alongside turkey. For safety reasons, this is our preference. Instead of using water to moisten the turkey, we often use Vegetable or chicken broth.